Italian Spicy, Smoky, Sweet Corn Chili (#500483)
- Ready In:
- 2hrs 30mins
- Ingredients:
- 14
- Yields:
-
4 Gallons. 48/8 oz. serves
ingredients
- 2 lbs hermsdorf italian ground sausage (2c)
- 6 lbs hermsdorf ground pork shoulder butt roast (7/8 lb)
- 2 tablespoons garlic, minced (1tsp)
- 1 gallon tomato sauce (30oz)
- 1 gallon tomatoes, petite diced (15oz)
- 1⁄2 gallon pinto beans, drain, rinsed, precooked
- 1⁄2 gallon black-eyed peas, drain, rinsed, precooked (30oz)
- 3⁄4 cup high cliff chili seasoning mix (1/4c)
- 2 tablespoons liquid smoke
- 3⁄4 cup honey (1/3c, maple syrup)
- 1⁄2 gallon hermsdorf farm sweet corn (2 1/2c)
- vegetable oil
- rice vinegar
-
OPTIONAL
- cheddar cheese, chopped green onions, sour cream, cilantro, parsley, oyster crackers or tortilla chips, BBQ corn ears
directions
- Soak beans overnight, drain, rinse and precook 1 to 2 hours.
- In a 4 gallon stock pot or 18 quart NESCO, brown meat in veggie oil & rice vinegar over medium heat until no pink remains.
- Add garlic, liquid smoke, 1/3 of high cliff camp seasoning (chili powder, oregano, paprika, cayenne flakes), to meat. Cook for 5 minutes.
- Add tomatoes and tomatoe sauce.
- Increase heat to 9 bubble simmer or NESCO 400 degrees, add beans and 1/3 more of spices to mixture, stirring often, for 1 1/2 hours. STOCK POT COVERED.
- Last 1/2 hour before finished ADD; sweet corn and honey rest of spices, cover, reduce heat to low and simmer for 1/2 hour. Stir occasionally.
- Add sugar and/or salt to adjust taste. Serve with garnishes potluck.
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RECIPE SUBMITTED BY
MadCity Dale
Madison, Wisconsin
Having spent the last 40 years selling recreational equipment in Southern Wisconsin, I have closed my business and finally have time to cook. I never sold anything that anyone ever "had to have". SO NOW I'M LEARNING HOW TO PREPARE THINGS, FOLKS HAVE-TO-HAVE! Been great fun and love to expermint. My wife says I cook weirdsville. But, someone likes my cooking, and that's what is important to me!